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Preparation and Critical Properties of Spring Dextrin

Author: XuJin
Tutor: XuXueMing
School: Jiangnan University
Course: Of Food Science
Keywords: spring dextrin flexible conformation starch retrogradation flexible embedment chiral separation
CLC: TS236.9
Type: PhD thesis
Year: 2013
Downloads: 81
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Abstract


Deep processing is an important method to increase value of starch and provide industrialraw material. On the basic structure of starch, the present research mainly focues on theeffects of spring dextrin （SD） on starch retrogradation, embedding ability and molecularrecognition.In present study, amylose was prepared from maize starch and then enzymaticlyhydrolyzed to produce a series of SD. SD has been noncovalently wrapped onto single-wallcarbon nanotubes （SWNTs）. Differential scanning calorimetry （DSC）, FR-IR and Ramanspectroscopy demonstrated that SD formed supermolecular complex with SWNTs.Furthermore, Atomic force microscope （AFM） micrograph and molecular dynamic （MD）simulation indicated that SD wrap around SWNTs into helical superstructures. The space ofhelix cavity changed with different diameter of SWNTs, and SD wrapped around SWNTs（1nm,1.5nm and2nm） were11,14and17glucose units per turn, respectively.The effects of SD on amylose recrystallization were investigated by wide-angle X-raydiffraction （WXRD） and differential scanning calorimetry （DSC） in the present study. Resultsindicated that recrystallinity of amylose was related with molecular weight of SD(Recrystallinity of amylose was reduced in terms of adding SD7（（DP|－）14.7）, SD9（（DP|－）12.5） orSD11（（DP|－）11.7）. Alternatively,（（DP|－）36.6） or SD5（（DP|－）25.9） accelerated the degree ofcrystallinity.). The Avrami equation and MD simulation confirmed the results of WXRD andDSC. Furthermore, the same methods were investigated that the influence of SD on thegelatinized starch retrogradation. Results indicated that recrystallinity of wheat and cornstarch gels were reduced with the addition of SD7or SD9. Alternatively, SD3or SD5accelerated recrystallinity. Based on the obtained results of WXRD, DSC and MD, it wasconcluded that the addition of SDs significantly influences starch long-term retrogradation.The encapsulation was formed between SD with a （DP|－） of62and α-linolenic acid （ALA）or linoleic acid （LA） at60°C and characterized by WXRD, DSC, TGA and SEM. Underconditions which simulated the human environment of the gastrointestinal system,21.7%and18.5%of SD-ALA and SD-LA were released, respectively. The work supports the idea thatthese complexes not only can improve the stability of ALA and LA, but also can releaseslowly.A sensitive, specific, and inexpensive high-performance liquid chromatography （HPLC）method has been developed for the separation of phenyllactic acid enantiomers. The effects ofdextrin type, pH, column temperature and concentration methanol on enantioselectiveseparation were investigated. Baseline chromatographic separation was achieved on anInertsil ODS-SP （150×4.6mm, i.d.5μm） column with1%SD （（DP|－）26; separationtemperature20℃; mobile phase10%（v/v） methanol/water; Flow rate1.0mL/min） or10mmol/L Hp-β-cyclodextrin （separation temperature20oC; mobile phase10%（v/v）methanol/water; Flow rate1.0mL/min） as chiral mobile phase additive. The methods aresimple and cost-saving, and could be easily applied for chiral discrimination and determination of the racemic phenyllactic acid in an enantioselective study in quality controllaboratory.

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